Greetings!  My wife and I are in the process of setting up a home breadmaking business.  Before we go spending hard earned money, does anyone have first hand experience with this oven?   Thanks. 

Has anyone baked bread in cast iron dutch oven using a convection oven?

Thinking about getting an extra oven primarily for bread. I like the hearth in deck ovens but also like the capacity, and even baking of convection.

Do you think if I put stones in on a few of the shelves I would get the benefit of the deck oven hearth?

I imagine the stone would be 18x26 just like a sheet pan you might bake on so it wound not interrupt airflow anymore than pans would. Certainly seems like it might take longer to heat up given the added mass, but any other thoughts on  how effective this might work or not?

thx

Dan

Hi all,

We have recently begun baking our bread in a commercial gas convection oven.  This is a big step up for us, as we have been baking in our little home oven until this move.

In addition to the expected changes from the transition (lower temp and shorter baking time required), we are noticing that all of our loaves are lacking in luster.  We are currently baking at 400F and steaming the oven with 1.5 cups boiling water into a preheated heavy pot at the bottom of the oven at the start of the bake.

Does anyone have any ideas as to why this is and what we should try to remedy?  Our loaves are noticibly more grey, lacking the beautiful golden shine they previously had.  I wonder - does the convection pull the steam from the oven quickly, or is it something else?  I am not sure we can turn the convection off, I will need to check that - it may just have a high and low option.

Any ideas / suggestions would be greatly appreciated! Thanks in advance,

Chris

Are there fans available that can be put in ovens to self-style a convection oven?

Dan

My mom is going to purchase a half size electric convection oven.  She was strongly leaning towards the Hobart HEC20 which the best price is about $3450 shipped.  However, one of her instructors at the baking school she goes to recommended Eurofours convection ovens which are made in France and apparently quite popular in Europe.  Their comparable model is $2700 shipped and it apparently has the same type of steam technology that Blodgett calls "Hydrovection".  It also has a 3 year warranty.  It certainly SOUNDS good, but I've been unable to locate any information or reviews online comparing the Eurofours models to Blodgett or Hobart.  In fact, I've been unable to find much of anything on Eurofours, which I imagine plenty exists on French and other European sites but I'm limited to English I'm afraid.

Any advice would be MUCH appreciated especially from someone familiar with Eurofours since lots on Hobart is out there but very little on Eurofours. So right now it's between these 2. 

Hobart HEC20

Eurofours 2 Tray (from a Dutch site - they only had 4+ tray models on the English site for some reason)